What is Fish Sauce?
When it comes to cooking, we all know the importance of having the right ingredients. From herbs and spices to oils and sauces, every component plays a crucial role in creating a delicious meal. However, there’s one ingredient that often goes unnoticed, yet has the power to take your culinary creations to the next level – fish sauce. This pungent and salty condiment may not sound appetizing at first, but when used correctly, it can enhance the flavor of any dish. Whether you’re making stir-fry, marinades, or even salad dressings, it can add depth and complexity to your recipes. In this article, we’ll explore the origins of fish sauce, its nutritional benefits, and how you can incorporate it into your cooking. Get ready to elevate your taste buds and impress your guests with this secret ingredient – fish sauce.
History & Background
Fish sauce is a condiment commonly used in Southeast Asian cuisine. It is made by fermenting fish with salt, resulting in a pungent, savory liquid. With a distinct umami flavor and it is often used to enhance the taste of various dishes, providing a salty and slightly sweet note.
It has been a staple ingredient in Southeast Asian cuisine for centuries. It is believed to have originated in Vietnam, where it was known as nuoc mam. The sauce is made by fermenting fish with salt. Sometimes other ingredients are added, such as sugar or spices. The fermentation process can take anywhere from a few months to a few years, depending on the desired flavor and consistency. It is also popular in other countries such as Thailand (nam pla), Cambodia (teuk trey), and the Philippines (patis).
Originally it was used as a way to preserve fish during the hot and humid summer months. However, it quickly became a popular condiment due to its rich umami flavor. The sauce was used to add depth and complexity to a variety of dishes, from simple stir-fries to complex curries. Today, it is widely available in grocery stores around the world. It is used by home cooks and professional chefs alike.
What form does it come in?
Fish sauce comes in liquid form, usually in a bottle or a jar. The color can vary from light amber to dark brown, depending on the type of fish used and the length of the fermentation process. Some fish sauces may also contain herbs, spices, or other flavorings.
We have included a link for Fish Sauce, so that you will always have some ready to use in your cooking.
Made from premium quality salted anchovies – perfect for use in soups, stews and marinades.
Perfect for Asian cooking.
Contains anchovy, sea salt, water and sugar.
23.66 fluid ounces of flavor in a resealable container.
How is fish sauce made?
The process of making fish sauce typically involves layering small fish, such as anchovies or small mackerel, with salt in a container. The mixture is then left to ferment for an extended period, usually several months. During fermentation, enzymes and bacteria break down the fish proteins, releasing liquid and creating the flavor profile we have come to know.
It is a key ingredient in many Southeast Asian dishes, such as Thai green papaya salad (som tam), Vietnamese dipping sauce (nuoc cham), and Cambodian sour soup (samlor machu). Also, it is often used as a seasoning or a base for marinades, dressings, and stir-fry sauces. It adds depth and complexity to dishes and is prized for its umami-rich flavor.
There are different varieties of fish sauce available, varying in quality and taste. Some brands may add additional ingredients like sugar or preservatives, so it’s essential to read the labels if you have specific dietary requirements.
Is fish sauce good for you?
Is fish sauce healthy? It is a good source of protein, as well as vitamins and minerals such as calcium, iron, and magnesium. It is also low in calories and fat. This makes it a healthier alternative to other condiments such as ketchup or mayonnaise. However, you should be aware that it is high in sodium. Therefore it should be used in moderation, especially for those with high blood pressure or other health concerns.
Flavor Profile of fish sauce
It has a strong, pungent aroma that can be off-putting to some people. However, when used in small amounts, it can add a savory and salty flavor to dishes. Described as having a “umami” flavor, it also has a savory taste that is often associated with meat and mushrooms. The sauce can also have a slightly sweet or sour taste. This depends on the type of fish used and the length of the fermentation process.
Cooking with fish sauce
It can be used in a variety of dishes, from simple stir-fries to complex curries. Here are some tips on how to use it in your cooking:
- Use it as a marinade for meat, poultry, or seafood. The saltiness of the sauce will help to tenderize the meat and add flavor.
- Add it to stir-fries, soups, and stews for a savory flavor. Start with a small amount and adjust to taste.
- Use it as a dipping sauce for spring rolls, dumplings, and other appetizers.
- Add a splash of it to salad dressings for a savory and salty flavor.
Popular dishes that use fish sauce
It is a key ingredient in many Southeast Asian dishes. Here are some popular dishes that use it in their ingredients:
- Pad Thai: A popular Thai dish made with stir-fried rice noodles, vegetables, eggs, and a sweet and savory sauce made with fish sauce, tamarind, and palm sugar.
- Bun Cha: A Vietnamese dish made with grilled pork, rice noodles, and a dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.
- Green Papaya Salad: A refreshing salad made with shredded green papaya, tomatoes, and a dressing made with fish sauce, lime juice, sugar, and chili.
- Tom Yum Soup: A spicy and sour Thai soup made with shrimp, lemongrass, galangal, kaffir lime leaves, and a broth made with fish sauce.
Fish Sauce recipe ideas
Thai Green Curry
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai green curry paste
- 1 can (400 ml) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pound chicken or your choice of protein (such as shrimp or tofu), sliced
- Assorted vegetables (such as bell peppers, zucchini, and bamboo shoots), sliced
- Fresh basil leaves for garnish
Cooking Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir-fry for a minute until fragrant.
- Add the coconut milk and chicken or vegetable broth to the pan. Stir well to combine.
- Add the fish sauce and sugar. Stir to dissolve the sugar.
- Add the sliced chicken or protein of your choice and the vegetables. Simmer for about 10-15 minutes or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add more curry paste.
- Serve the Thai green curry over steamed rice, garnished with fresh basil leaves.
Serve with steamed rice.
Vietnamese Noodle Salad (Bun Cha)
Ingredients
- 1 pound pork shoulder, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/4 cup rice vinegar
- 1/4 cup lime juice
- 1/4 cup water
- 8 ounces rice vermicelli noodles
- Assorted fresh herbs (such as mint, cilantro, and Thai basil)
- Assorted vegetables (such as lettuce, cucumber, and bean sprouts)
- Crushed peanuts for garnish
Cooking Instructions
- In a bowl, combine the fish sauce, sugar, minced garlic, rice vinegar, lime juice, and water. Stir until the sugar is dissolved.
- Add the thinly sliced pork to the marinade and let it marinate for at least 30 minutes.
- Cook the marinated pork on a grill or stovetop until cooked through and slightly charred.
- Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water.
- Prepare a plate or bowl with a bed of lettuce, cucumber, bean sprouts, and fresh herbs.
- Arrange the cooked pork and rice vermicelli noodles on top of the vegetables.
- Drizzle the salad with the remaining marinade and garnish with crushed peanuts.
- Toss the ingredients together before eating.
Why not swap out the pork for chicken.
Korean Bibimbap
Ingredients
- 2 cups cooked short-grain rice
- 1 tablespoon vegetable oil
- 1/2 pound beef (such as sirloin or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- Assorted vegetables (such as carrots, spinach, bean sprouts, mushrooms, and zucchini), julienned or sliced
- 4 eggs
- Gochujang (Korean chili paste) for serving
- Sesame seeds for garnish
Cooking Instructions
- In a small bowl, mix together the soy sauce, sesame oil, and fish sauce. Add the sliced beef to the marinade and let it marinate for about 15-20 minutes.
- Heat the vegetable oil in a large pan or wok over medium heat. Stir-fry the marinated beef until cooked through. Set aside.
- In the same pan, stir-fry the assorted vegetables until they are cooked but still slightly crisp.
- In a separate pan, fry the eggs to your desired doneness (usually sunny-side up or over-easy).
- To assemble the bibimbap, divide the cooked rice into bowls. Arrange the cooked beef, stir-fried vegetables, and fried eggs on top of the rice.
- Serve with a dollop of gochujang on the side and sprinkle with sesame seeds.
- Mix the ingredients together before eating to evenly distribute the flavors.
Try using pork in place of beef.
Fish sauce substitutes
If you don’t have fish sauce on hand, there are several substitutes that you can use such as Soy, Worcestershire, or Oyster Sauce.
Have a look at our substitutes section for ideas on what other ingredients you can use in place of fish sauce.
Conclusion
It may not be a well-known ingredient in Western cuisine, but it is an essential ingredient in Southeast Asian cooking. From its origins in Vietnam to its popularity around the world, it has a rich history and a unique flavor profile that can enhance any dish. Whether you’re making stir-fries, marinades, or even salad dressings, it can add depth and complexity to your recipes. So the next time you’re in the kitchen, don’t be afraid to reach for the fish sauce and take your cooking to the next level.